The Beer Negroni | OC Celebrates Negroni Week

Crafting a good beer cocktail isn’t wizardry. Nor does it have to be gimmicky. As a true beer geek and homebrewer at heart who loves a good classic cocktail, I took it upon myself to put together a few cocktail classics with beer as a major component. The first one in my series is the Beergroni, because Negroni week is June 1-7!

IMG_0068The Negroni is a call to Florence, Italy. With a cigarette in one hand and a Negroni in the other, this bitter apéritif is usually sipped before a big meal. Traditionally equal parts gin, Campari and sweet vermouth, my first taste of this classic cocktail brought me back to my first time sipping a Stone Arrogant Bastard…the inspiration for this drink.

For the Beergroni, I broke down the flavor components and stripped out the ones that can be replaced by a particular beer. Instead of sweet vermouth and botanicals in gin, I chose the rich malt backbone and hoppy finish of an Imperial red ale. For the heat, I chose a clean lower ABV Acai spirit vodka made by Veev. It’s subtle fruity note balances out the drink without too much booze. Veev is also a carbon-neutral spirit producer, which is a good conversation starter while marrying a local beer with an earth-friendly booze.

The Beergroni Recipe

Chill a glass before starting. Combine ingredients in shaker over crushed ice. Shake openly with vigour to expel beer gas without explosions. Strain into chilled glass, add orange peel. Proper glassware: Lowball glass use cocktail ice. Martini glass or high stemware, ice optional.

Want to get involved in #NegroniWeek for charity? Try the Negroni at these local places!


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